Artichoke and Prosciutto Sfincione Pizza
Artichoke and Prosciutto Sfincione Pizza
Embark on a culinary journey to the sun-drenched island of Sicily with this exquisite Artichoke and Prosciutto Sfincione Pizza. Sfincione, a beloved Sicilian street food, is far more than just pizza; it's a rustic, thick-crusted delight, often described as a hybrid between focaccia and traditional pizza, celebrated for its airy, olive oil-rich crumb. Traditionally found in bakeries and at outdoor markets throughout Palermo, sfincione dates back centuries, evolving from a simple bread or cake, and gaining its savory identity over time. This particular rendition elevates the classic with tender, tangy marinated artichoke hearts and savory, thinly sliced prosciutto, creating a sophisticated flavor profile that harmonizes beautifully with the hearty base. The generous drizzle of olive oil, characteristic of sfincione, ensures a moist and flavorful interior, while a blanket of melted fresh mozzarella and sharp Pecorino Romano adds luxurious creaminess and a salty tang. Aromatic onions, slowly softened to sweet perfection, and fragrant oregano complete this symphony of Italian flavors. Preparing sfincione is a rewarding experience, allowing you to connect with centuries of culinary tradition. This recipe guides you through each step, from creating the characteristic focaccia-like dough – a crucial element that distinguishes it from a typical pizza – to layering the vibrant toppings. Perfect for sharing at a gathering, a casual family dinner, or as an impressive appetizer, this Artichoke and Prosciutto Sfincione offers an authentic taste of Sicilian heritage, inviting you to savor every rich, flavorful bite. It's truly a celebration of simple, quality ingredients transformed into something extraordinary.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 6
Instructions
Preparation
- 1Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch baking sheet or round pizza pan with olive oil or line with parchment paper. If using store-bought dough, ensure it's at room temperature.
- 2In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Set aside to cool slightly.
Assembling the Sfincione
- 1Press or roll out the sfincione dough onto the prepared baking sheet, spreading it evenly to cover the entire surface. If the dough resists, cover it with a towel and let it rest for 5-10 minutes, then continue stretching. Drizzle generously with 1 tablespoon of olive oil.
- 2Evenly scatter the softened onions over the dough. Arrange the chopped marinated artichoke hearts over the onions.
- 3Lay the thin slices of prosciutto over the artichokes. Distribute the torn fresh mozzarella pieces evenly over the top.
- 4Sprinkle the grated Pecorino Romano cheese over the entire surface, followed by the dried oregano, black pepper, and any remaining pinch of salt.
Baking and Serving
- 1Bake the sfincione in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
- 2Once baked, remove the sfincione from the oven. For an extra touch, drizzle a little more olive oil over the top before serving, if desired.
- 3Let it cool for a few minutes before slicing into squares or rectangles and serving warm. Sfincione is traditionally enjoyed at room temperature too!
Nutrition Information
- Calories
- 381 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 31 g
| Nutrient | Per serving |
|---|---|
| Calories | 381 kcal |
| Protein | 18 g |
| Fat | 20 g |
| Carbs | 31 g |
Tips
- Don't overcrowd the sfincione with toppings; the beauty of this dish lies in the balanced flavors and the star quality of the dough.
- Serve the sfincione slightly warm or at room temperature for the best texture and flavor. It makes a fantastic appetizer or light meal.